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Lost Lake’s Fog Cutter Recipe


Gin and rum share a shell at the Chicago tiki hub.

One of the most famous tiki cocktails made with gin, the Fog Cutter recipe gets a flavorful update from Lost Lake in Chicago.


  • 2 oz. fresh lime juice
  • 1 oz. gin
  • 1 oz. aged rum (Lost Lake uses El Dorado 3 Year)
  • 1 oz. Cognac
  • 1 oz. orgeat
  • 1/2 oz. sherry (Lost Lake uses Lustau East India)
  • 1/2 oz. curaçao (Lost Lake uses Pierre Ferrand Dry)
  • 1/2 oz. simple syrup (1:1)
  • 1 dash Angostura bitters
  • Tools:shaker, drink mixer (optional)
  • Glass:tiki mug
  • Garnish:tropical assortment (edible flowers, umbrellas, etc.)


Combine all ingredients in a shaker tin, along with 2 cups of crushed ice. Buzz for three seconds with a spindled drink mixer (the bar uses a Hamilton Beach Drink Mixer), or shake really hard until the ice is broken down. Pour the contents of tin into a tiki mug and top with more crushed ice. Garnish.

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